Friday night was Harvest Feast night at Markbeech Village Hall. Nicki Talbot and Marielou Linklater, aided by Liz Kaberry, conjured up a chicken dish with pumpkin and squash, gentle spices and fresh thyme which disappeared pretty quickly. We hope that was because it was enjoyed rather than that we had under catered!
Puddings were provided by a team of Markbeech’s finest pudding chefs – and Markbeech has some of the finest pudding chefs in the country! Thank you all.
Some people have asked for the chicken recipe so here it is!
Prep Time: 10 mins | Cook Time: 1 hr | Servings: 10 servings | Difficulty: Easy
10 free range chicken thighs, skin on
10 free range chicken drumsticks, skin on
5 onions, cut into 8 long segments
I butternut squash or similar, peeled and cut into bite size chunks
1/4 large grey pumpkin, peeled and cut into bite size chunks
2 parsnips, peeled and cut into bite size chunks
C 1 kg new potatoes, whole if fairly small
250 grams cherry tomatoes
I whole head of garlic, separated into peeled cloves
2 tsp coriander seeds toasted
2 tsp cumin seeds toasted
2 tsp fennel seeds toasted
2 tsp ground paprika
Several sprigs fresh thyme
3 glasses white wine
Ground black pepper and salt to taste
Put the prepared vegetables into a large roasting dish (big enough to arrange the chicken thighs in a single layer).
Crush the toasted spices lightly in a pestle and mortar and add to the vegetables. Drizzle with olive oil and mix to coat and distribute ingredients evenly.
Roast in oven at 200C for about half an hour or more until the vegetables are softening and then arrange the chicken on top of the vegetables. Dot with butter, sloosh in the wine, add thyme sprigs around the chicken and return to the oven for another 30 minutes or so until the chicken is golden brown.
Serve with a green salad.